Grilled Shrimp Cocktail With Mediterranean Salsa

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Washington Post


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16 jumbo shrimp (about 1 1/2 pounds), peeled and deveined

2 tablespoons coarse kosher or sea salt

1 tablespoon freshly ground black pepper

2 medium cloves garlic, finely minced

1 tablespoon tarragon leaves, finely minced

2 teaspoons freshly grated lemon zest (from 1 large lemon)

Juice of 1 medium lemon (about 3 tablespoons)

1/2 cup extra-virgin olive oil

2 ripe tomatoes, peeled, seeded and cut into 1/4-inch (or small) dice

2 scallions, white and light-green parts, cut crosswise into 1/4-inch pieces

1/2 cup 1/4-inch-diced seedless cucumber, preferably the kind that comes shrink-wrapped

1 medium clove garlic, finely minced

16 kalamata olives, pitted and coarsely chopped

2 tablespoons brined capers, drained

1 tablespoon tarragon leaves, minced

1/4 cup good-quality extra-virgin olive oil

1 tablespoon freshly squeezed lemon juice, or more to taste

Coarse kosher or salt (optional)

Freshly ground black pepper

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